How to reduce numbness

1, prepare stuffing, such as sesame and peanut powder, add sugar, mix well and knead into balls; 2. Mix some water with glutinous rice flour until it is not sticky or slippery; 3. Divide the kneaded powder into equal parts, and each bag is filled with stuffing and rounded. Actually, I didn't wind it, as long as it doesn't leak; 4. Boil a pot of water, boil the meatballs and cook until they float. 5 Pick up the meatballs, put them in some dried coconut shreds and roll them all over. You can also use soybean flour.

1, milky yellow glutinous rice paste

Milk yellow stuffing is made of 20g oil or butter, and appropriate amount of sugar is added according to taste. I put about 3 ~ 4 tablespoons, stir well first, then beat an egg, about 50~60ml of milk, and mix them all together. Then put custard powder, corn flour and sodium sulfate into the milky yellow paste, stir it evenly, and heat it in water. ! Then cool it and put it in the refrigerator.

The method of glutinous rice skin: 275 grams of glutinous rice flour, 1 1/2 cups of warm water, that is, the two are mixed into dough! ~

Then there is a wallet! ~ ~ ~ Wrap it up like a fat doll, jump into the water and cook it, and then roll a snowsuit in coconut milk.

2, leek glutinous rice paste

Material: 1 250g glutinous rice flour, 200g water, shredded coconut,

2 ground pork 150g, leek 30g, salt and sugar.

Practice: 1 leek cut into granules.

2. Mix minced pork, leek, sugar and salt to make stuffing.

3 material 1 mixed and kneaded into dough, and then divided into small pieces of about 30g each.

4 small pieces are rolled into round pieces and then stuffed with stuffing.

5 Knead into a circle and steam in a steamer 15 minutes.

6. Finally, touch the noodles with shredded coconut (it is easier to touch the dough surface with a little water).

3. Taro-flavored glutinous rice paste

Material: taro powder

condensed milk

Glutinous rice flour (or yuanxiao powder, all the same)

shredded coconut

2) Method for making glutinous rice paste:

Glutinous rice flour 120g, coconut juice 100g, evaporated milk 100g, 2 scoops of condensed milk, and 40g of sugar. All the raw materials should be mixed and stirred into a slurry. Be patient and don't get pimples. Then pour the slurry into a non-stick pan with a certain depth and steam it in a steamer for 40 minutes.

The steamed glutinous rice noodles are ripe. When they are slightly cooled, stir them with a wooden shovel. The original recipe was stirred by hand, and I thought it was too hot. It is troublesome and patient to stir until the noodles are cold, because the dough is sticky and will stick to the wooden shovel, so it takes some effort to stir.

Making method of taro stuffing:

Because to distinguish white glutinous rice cakes, the fillings must be colored. I made a cup of strawberry tea first to replace the pigment. It is the kind of fruity tea bag that can be bought in the supermarket. In this way, the color of tea is red and purple.

Put the black tea in a small pot, add 3 scoops of condensed milk, 2 scoops of milk and half a cup of coconut milk, and bring to a boil. At this time, the liquid in the pot has turned pale purple, which is the color of taro.

Take a bowl and put 4-5 spoonfuls of taro powder (or starch, it doesn't matter) to make water starch. Pour it into the light purple liquid in the pot, stir it with a spoon from the fire, and it becomes a super viscous light purple solid. It's even harder to put it aside and wait for it to cool down.

Wrapped in sticky rice paste:

At this time, you have to use your hands to rub the "taro stuffing" into a small ball. Grab a piece of dough and knead it into a ball in your hand, then flatten it and wrap it like a steamed stuffed bun, and then knead it into a ball. Just add coconut milk.